Go Back

Snickerdoodle Cookies

These soft and chewy snickerdoodle cookies, with their delightful cinnamon sugar coating, are quick to make and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Ensure it's softened but not melted for the best texture.
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar Can substitute with 1 teaspoon of baking powder.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 0.25 cup granulated sugar (for cinnamon sugar coating)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Beat in the eggs and vanilla until fluffy.
  4. In another bowl, combine the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients.
  6. In a small bowl, mix the cinnamon and sugar for coating.
Baking
  1. Shape the dough into balls and roll each ball in the cinnamon sugar mixture.
  2. Place on a baking sheet lined with parchment paper.
  3. Bake for 8-10 minutes, or until lightly golden. Do not over bake.
  4. Let cool slightly before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week. Reheat in the microwave for a few seconds if needed. Chill the dough for 30 minutes for extra chewy cookies, and consider adding a pinch of nutmeg for a twist.